Thought for the Day
Cheerfulness is contagious, but don't wait to catch it from others -- be a carrier.

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Good morning Nancy, I need help! Years ago I had a recipe for a Standing Rib Roast that always turned out perfect but now I can't find it. The recipe worked for any size Rib Roast and was perfect for a working gal. You had to allow the roast to come to room temperature then you roasted it in a very hot oven for 1 hour then turn the over off......leave the roast in the oven till about an hour before you wanted to serve it (without ever opening the door) when you would warm it at a different temperature. This truly was a never fail recipe and I would appreciate anyone out there sending it along.

I would like to wish everyone a very Happy and Healthy New Year. This newsletter makes my day and makes cooking a new experience....thank you all.
Fran in Florida

In the Dec 28 Newsletter, to Kayte, I was sorry to hear about your loss. You and your family will be in my prayers over the coming weeks. Mary H from Alabama

In the Dec 28 Newsletter, Boots from VA asked about peanut butter fudge. Peanut Butter Fudge is Yummy. Here's a recipe that was in one of the newsletters that I subscribe to. .

PEANUT BUTTER FUDGE
2 lb. light brown sugar
1 c. evaporated milk
1 scant cup peanut butter
2 tsp. vanilla
2 tbsp. margarine

Put brown sugar and evaporated milk in heavy saucepan. Bring to boil and boil 6-7 minutes or until forms a soft ball in cold water. Remove from heat and add peanut butter, vanilla and margarine. Place pan in cold water and beat well before placing in buttered pan. Cool.

Hope you have a Happy New Year. Mary H from Alabama

This comment is for Alex who had several questions regarding George Foreman grills. We have one and sometimes cook hamburgers on it. Though I'm sure it's a healthier way of cooking ground beef, I found that hamburgers tended to get overly done too quickly and were a little dry for my taste. They are great if you are on a diet and need as much fat as possible drained off the meat. I tend to fry my meat in a fry pan, but that's because of what I'm used to doing. For some, the grills are a useful kitchen tool. Also, I found them just a little annoying to clean; there again is my preference, I'd rather pop my frying pan into a sink full of soapy water and be done with it. Hope this helps. I wish you and yours a Happy and Prosperous New Year.
Mary H from Alabama

Nancy, This is in response to Alex's request about the counter top electric grills.

We have had one kind or another for several years now, but now we have the GE type like the George Foreman. They are great! However, I would caution to follow directions explicitly. The food cooked in the closed top grills (and most indoor ones) are drier than ones on an outdoor grill. We usually use an oil brushed on both sides of the meat to help keep it moist inside. Hope this helps. By the way, this type of grill is great for shrimp! Those little shrimps don't fall through the grates and cook on both sides at once.
Chris in NM

Judy try these donuts from Chris in Bakersfield California

Apple Cider Donuts
2 1/2 c. flour
1/4 tsp. salt
2/3 c. sugar
2 eggs
2 1/2 tsp. baking powder
1/3 c. apple cider
1 tsp. cinnamon
4 T. melted butter
1 tsp. nutmeg

Mix dry ingredients and make a well (why I don't know!). Whisk egg and cider together, add melted butter. Add to dry ingredients and mix. Dump out on a floured counter, knead slightly to shape. Pat to 1/2 inch thick, cut and fry in hot oil. Add 1 tsp vinegar to oil before frying donuts.

Glaze: 1-1/2 c. powdered sugar and 3 T. cider. Drizzle over top of warm donuts.

Hi Nancy,
Thank you, and the cooking family, so much for so many great recipes Your time and trouble are greatly appreciated especially with your health problems. Many wishes for you a healthy New Year.

In the Dec 27 newsletter, Alex ask about countertop grills. I use one (not a George Foreman, another brand) frequently with great results. I cook steak, chops, burgers, bacon, sausage and hotdogs on mine. Haven't tried veggies! I keep a meat thermometer handy to check for internal temps so as not to over cook as it is easy to do with these grills. If the meats are cooked only to the temperature required to be done to your likeness they will be good, if over cooked they will be tough as shoe leather. Other than the fact that my grill doesn't have a thermostat to regulate the cooking temperature, I really do like to use it. This is much more convenient than going outside and firing up the big grill for just myself. I hope Alex enjoys using her grill also. One word of caution, don't go off and leave the grill unattended. Stay close by and also, be sure to use caution when opening the hot grill.
Oma from LA (Lower Alabama)

This is for Alex who asked about the Foreman grill. Yes I definitely prefer the Foreman grill over other grills for grilled chicken breasts, hamburgers and other similar foods. But this is just my opinion. I feel that the juices are retained in the meats and are much more tasty. Also it cooks food faster to. I have a big one for out side grilling and a family one for inside meals. I also have a in between one that is made by Hamilton that I feel is just as good. I want to get the new one that comes apart to put in the dishwasher to but haven't gotten it yet. (getting lazy in my old age loll) But I do have a countertop grill that I like to make pancakes , french toast and such foods. So I feel that they both have their own spot in the Kitchen. Hope that this helps you a bit.
Donna of Penna.

Mom2OneFromMalaysia
Your 5 spice recipes sound good, but more important, we all hope that you and your family are OK with the disaster that happened in your part of the world. Please let us know. Our prayers are with you and everyone in the area.
Frank-Chicago

To Jane Ann in Alabama - 12/27/04
I'm so glad you liked the microwave fudge. I can't tell you how many batches I have made over Christmas holiday and everyone that tried it, wanted the recipe.
LaVerne (Mobile) - Alabama

Hi Nancy, this is my first attempt at trying to locate a special recipe. Years ago there was a bread called "Salt Rising Bread". Delicious, but certainly didn't smell delicious. It made really great toast (not much good for anything else). If anyone has a recipe for such an "animal", I sure would appreciate having it. My entire family loves it and I can't even buy it in a bakery or market now. Thanks. Rozie, Apple Valley, CA

I make the BEST stuffed mushrooms, and everyone always is asking for the recipe...and they are astonished that there are only 3 ingredients !

Brown and drain a 1 lb. spicy sausage, while still hot throw an 8 oz. cream cheese in and stir around until melted. Stuff your mushrooms ( a lb) and bake @ 350 degrees for 25-30 mins. ENJOY!!! You and your family will LOVE them !!!
Dee in Tx.

This is for Boots in VA.
She asked for Peanut Butter Fudge Recipe in Dec 27th newsletter. Got this years ago from Newspaper.
Martha in AZ.

Peanut Butter Fudge (electric skillet)
2 c sugar
3 T butter
1c evaporated milk
1 t vanilla
1c min. marshmallows
1 (12oz) jar peanut butter (or 1 1/3 C )

Combine first 3 ingredients. In an electric skillet - set at 280 bring to a boil & boil 5 min. stirring constantly.
Turn off heat & add : Vanilla, Marshmallows, P. Butter. Stir till melted & blended. Pour into 8" buttered glass dish. Cool before cutting.

This is for Nancy in Ottawa who requested a chocolate candy recipe in December 23rd's newsletter. My sister made this a few years ago for my mom's Christmas baking exchange, it's definitely easy to make (because she absolutely does not like to bake), We're from the Ottawa-Valley so its a "local" recipe for you. Enjoy!

Peanut Butter Snowballs
1 cup icing sugar
3/4 cup smooth peanut butter
3 tbsp margarine
1/2 cup graham crumbs
2 squares semi-sweet chocolate.

Combine icing sugar, peanut butter and margarine. Stir in graham crumbs. Shape into 1-inch balls and dip into melted chocolate.

prep time: 20 mins
ready in: 50 mins
makes 24 pieces
 

Peach and Strawberry Cobbler
1 cup fresh strawberries, sliced
1 and 1/2 pound fresh peaches, sliced
2 Tbsp. lemon juice
1 and 1/2 cups biscuit mix
1/2 cup milk
3 Tbsp. butter, melted
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Place peaches and strawberries in a 2 quart baking dish. Drizzle lemon juice over fruit. Mix biscuit mix and milk together and pour over fruit. Pour melted butter over biscuit mix. Sprinkle sugar, cinnamon and nutmeg on top and bake at 400 degrees for 35 to 40 minutes.

PEACH BREAD
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate,
thawed and undiluted
1 teaspoon vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture. Stir in orange juice concentrate and vanilla.

Pour batter into a greased and floured 9- x 5- x 3- inch loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely. Yield: 1 loaf.

Peach Cake
3 eggs, beaten
1 3/4 cups white sugar
1-cup vegetable oil
2 cups all-purpose flour
1-teaspoon salt
1-teaspoon ground cinnamon
1-teaspoon baking soda
2 cups fresh peaches - peeled, pitted and sliced 1/2 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees
C) for 50 minutes or until done.
Makes 1 cake or 24 servings.

Peach Crumble Dessert
1 box yellow cake mix (2 layer)
1/2 c. margarine; softened
1/4 c. packed brown sugar
1 tsp. cinnamon
2 large peaches (peeled and thinly sliced)
1 cup sour cream
1 egg

Preheat oven to 350.

Mix dry cake mix, margarine, brown sugar, and cinnamon until crumbly (reserve 2/3 c. of this mixture).

Press remaining crumbly mixture on the bottom of an ungreased 9x13 inch baking dish. Arrange peach slices on mixture in dish. Beat sour cream and egg until blended; spread over peaches. Sprinkle with reserved crumbly mixture. Bake for 35 to 40 minutes or until topping is set. Let cool some before serving.
Refrigerate any remaining dessert.

Peach Honey Mustard Chicken
1 can (16 ounce) sliced peaches
2 1/2 pounds broiler-fryer chicken, cut up
1 tablespoon vegetable oil
3 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced green onions
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 20 minutes

Drain peaches, reserving liquid. Skin chicken, if desired. Heat oil in 12-inch skillet. Add chicken, brown on both sides over high heat; drain. Blend reserved peach liquid with mustard and honey. Pour over
chicken and cover; reduce heat and simmer 10 minutes or until cooked through. Remove chicken to serving plate. Add peaches and green onions. Boil over high heat to thicken slightly, about 5 minutes.
Spoon over chicken.
Servings: 4

Peach Muffins with Streusel Topping
1-1/2 cups all-purpose flour
1/2 cup sugar, divided use
1/2 cup firmly packed brown sugar, divided use
1-1/2 tablespoons powdered milk
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon, divided use
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup water
1 large egg, beaten
3 peaches, peeled, pitted and chopped
2/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable shortening

1. Preheat oven to 375?F. Grease a muffin tin; set aside.
2. In a large bowl combine first addition of flour, half the sugar, half the brown sugar, powdered milk, baking powder, 1 teaspoon cinnamon and salt.
3. Cut or rub in the first addition of shortening until mixture resembles coarse meal. Add water and egg and mix just until absorbed. Fold in peaches.
4. Drop into prepared muffin tins, filling each cup about two-thirds. 5. In a medium bowl, combine second addition of flour, remaining sugar, remaining brown sugar, ? teaspoon cinnamon, butter and second addition of shortening.
Cut or rub together until mixture resembles peas or large granules. If too
moist, rub in several teaspoons of flour. Sprinkle streusel on top of batter.
6. Bake until browned and the center springs back when gently pressed with the fingers, 15 to 20 minutes.
Makes 1 dozen muffins.

Peach Mustard Glazed Pork Chops
4 boneless pork chops, 3/8-inch thick
1 tsp. coarsely ground black pepper
1 16-ounce can sliced peaches in extra-light syrup (or
2 fresh peaches, pitted and sliced, plus 1/2 cup apple
or orange juice)
1 tsp. Worcestershire sauce
2 Tbs. peach preserves
2 Tbs. Dijon mustard

In small bowl, stir together undrained canned peaches (or fresh peaches and juice), Worcestershire sauce, preserves and mustard; set aside. Heat non-stick skillet over medium-high heat; brush chops lightly with vegetable oil and season on both sides with pepper. Brown one side of chops, about 2-3 minutes; turn. Add peach mixture to skillet, reduce heat to low, cover and cook for 4 minutes. Serve chops with peaches and sauce, garnished with fresh raspberries if desired.

Peach Tea Bread
2-1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans

Heat oven to 350 degrees.

Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan.

Bake for 55 to 60 minutes or until top is golden brown and center
springs back when lightly touched, or test for doneness with a
toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.

PEACH PANCAKES
6 med. fresh peaches
3/4 c. orange juice
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Buttermilk pancake mix

Peel and sliced peaches. Cook peaches in pan with orange juice, brown sugar and spices until tender. Pour pancake mix onto hot griddle, spoon in peaches as desired. Flip over when golden brown. Serve with maple syrup.

PEACH UPSIDE DOWN CAKE
2 lbs. Peaches
1/2 c. light brown sugar
2 1/4 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. sour cream

Heat oven to 350. Peel and halve peaches. Cook brown sugar in 5 tablespoons butter in 10 inch ovenproof frying pan until dissolved. Off the heat, arrange peach halves, cut sides up, in pan.

Combine flour, baking soda, salt and spices. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture by thirds, alternating with sour cream.

Spread over peaches and bake until toothpick inserted in center comes out clean, 50-55 minutes.

Peach Upside-Down Muffins
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening, melted
2 large eggs
1 cup milk
1 cup butter
1 cup packed brown sugar
6 peaches, sliced

1. In a medium bowl blend together egg, milk and melted shortening. Set aside.
2. Sift together flour, sugar, baking powder, and salt. Fold into egg mixture until just combined.
3. Divide butter and brown sugar among 2 muffin tins. Heat in a 375*F. oven until melted about 5 minutes.
4. Arrange sliced peaches in muffin cups over melted butter/sugar mixture and spoon the batter on top.
5. Bake for additional 25 minutes or until center is set. Remove from oven. Invert onto a wire rack; let cool.
Makes 1 dozen muffins.

Peaches And Cream Pie
1 can (14 oz.) Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 carton (16 oz.) Cool Whip, softened
1 large can (29 oz.) peaches, cut into bite-size and well drained
1 graham cracker pie crusts (9 -inch)

Mix condensed milk, lemon juice and Cool Whip until smooth. Fold in peaches and divide evenly into pie crusts. Cover and refrigerate overnight.


PEACHY PECAN BREAD
1 (16 oz.) can sliced peaches
1 tbsp. lemon juice
2 eggs
3/4 c. sugar
1 tsp. salt
2 tbsp. peach preserves
6 tbsp. butter or margarine, melted
2 c. all purpose flour
3 tsp. baking powder
3/4 c. chopped pecans

Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice. Cover; blend just until smooth. Stir together dry ingredients.

Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased 8"x4"x2" loaf pan. Bake at 350 degrees for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack.

Peachy Pudding Bake
8 medium peaches
3/4 cup sugar
1 cup baking mix such as Bisquick
1/4 teaspoon nutmeg

Preheat oven to 425 degrees. Peel and slice peaches. Sprinkle evenly with sugar and let stand 10 minutes. Stir in baking mix and nutmeg. Turn mixture in to a greased square pan. Bake 30 to 35 minutes. Serve warm. Top with ice cream or whipped cream if desired.
Heather

I am looking for a recipe that my mom used to make when I was young. It seems to have been misplaced years ago. And i haven't been able to find it anywhere since. It was a cheesecake that used a yellow cake mix as the crust.
Thanks, Susan

Does anyone have a recipe for tamales? Thanks in advance.
GrannyH

Dorothy,
The cookies my daughter put in a coffee can was Pizzelles.
Mary Jo from MD

Hi Nancy, Hope you had a great Christmas and are looking forward to the New Year. I am writing in response to Judy Kay who is looking for a Vinegar Donut recipe. On the Cooks.com site, there are about 10 recipes. Just type in Vinegar Donuts in the search box. Also, there is a site called, Dianaskitchen.com They also have a Vinegar donut recipe.

Now I am hoping someone can give me some information. I want to get a book that is not a cook book per se, but one that tells you for example, why a specific ingredient is needed, or what an ingredient does, and also the book would have a "trouble shooting" section that would help you figure out why a recipe may have not turned out the way it was supposed to. I don't have many things that do not turn out, but every once in awhile, something will go awry, and it drives me crazy. I usually have to make it again to see if it won't come out right.

Thanks so much for all your hard work this last year. I cannot imagine getting up at the hour you do, well, for anything. Again thanks and I will keep you in my thoughts for a healthy New Year.
Terri in (Brrrrr!) Mn

Hi Nancy, this is for Sarah, who wanted a recipe for stuffed mushrooms. They taste just like them, and I make them for every get together we have and never have any left. Hope you try them.

Olive Garden Stuffed Mushrooms (copycat type recipe)
Ease of Cooking: Easy
Serving Size: 4-6

8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter

Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.+

Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.

Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.
Rhonda in Texas

This recipe is for Shirley--my mom's friend always made this salad, & even as a kid I always liked it. Mandarin oranges are one of those kid favorites--at least my kids really go for them.
~Laura L.

RITA'S MANDARIN SALAD
SALAD:
1/2 c. sliced almonds
1 T. + 1 tsp. sugar
1/4 head lettuce
1/4 head romaine lettuce
1 c. chopped celery
2 green onions, with tops, thinly sliced
1 (11 oz.) can mandarin oranges, drained

DRESSING:
1/2 tsp. salt
dash pepper
2 T. sugar
2 T. vinegar
1/4 c. salad oil
dash hot sauce
1 T. snipped parsley (fresh or the equivalent of dried)

DRESSING: Combine dressing ingredients in a jar & shake well. Refrigerate.

SALAD: Cook almonds & sugar over low heat, stirring constantly until sugar is melted & almonds are coated. Cool & break apart. Store at room temp. Tear lettuce & romaine into bite-size pieces. Place greens in a plastic bag; add celery & onion. Refrigerate. Five minutes before serving, place greens mixture in salad bowl & sprinkle with almonds & dressing...garnish w/mandarin oranges.
VARIATION: Can substitute fresh spinach, leaf lettuce or Boston lettuce for all or part of the greens.
NOTE: The dressing, salad, & almonds can all be prepared & stored up to 24 hrs. ahead & then mixed together just before serving. This salad is very good with chicken or fish entrees.

Hi, Nancy. This is to Kayte on her recent bereavement. My heart goes out to you, Kayte. I know what you are going through. I, too, lost my father and it was on the eve of Chinese New Year. My family didn't celebrate Chinese New Year for 10 years until one of us got married and had kids. It takes time but time can heal. Our thoughts will be with you, Kayte.
Mom2One from Malaysia

Hi Nancy,
This is for Susie in Indy who asked for a candy made with saltine crackers in the Dec. 27th newsletter.
Susie, I made this candy for Xmas and it is really delicious. Hope you like it as well as I did.

SALTINE CRACKER CANDY
2/3 cup evaporated milk
1 3/4 cups sugar
24 single unsalted saltine crackers ( crushed )
1/2 cup crunchy peanut butter
1/2 teas. vanilla
1 cup semi-sweet choc. chips

Slowly bring the milk and sugar to a boil, stirring to keep from sticking to the bottom of the pan. After it begins to boil, let boil for 5 minutes. Remove from heat and stir in the remaining ingredients. Mix well and pour into a greased 8 inch square pan. Cool and cut into squares into the serving size you desire.

I hope everyone has a Happy, Healthy and Prosperous New Year!!
Bev, North Carolina

I always make the following recipe to give away at Christmas time. I thought maybe our recipe sisters would enjoy it. It was given to me by a coworker many years ago and is delicious, but expensive so I only do it on the holidays and it is also very high in calories.

Swedish Nuts
2 cups pecans
1 cup walnuts
1 cup almonds*
1 cup sugar
2 egg whites
1/2 cup butter
Dash of salt

Mix the pecans, walnuts, & almonds together in a shallow pan and bake at 325 for 20 minutes, stirring now and then. Beat egg whites until stiff, add sugar and a dash of salt, mix thoroughly. Melt butter. Stir egg white mixture into nuts, after completely coated, add melted butter and stir well. Bake in the shallow pan at 350 stirring every ten minutes for approximately 30 minutes or until nuts become lightly browned and the egg white sugar coating and butter is completely absorbed. You can double or triple this recipe without any problems. Happy New Year to Nancy, Siggy and Recipe Sisters, Jackie, Las Vegas
*I prefer to use blanched almonds, however they are not easy to find so plain almonds are fine.

Nancy,
During this holiday season, there are so many good home made goodies around. I was given a Shoo Fly Pie as a gift. Is it possible to freeze the Shoo Fly Pie to serve at a later date when it will be
appreciated much more than now?
Thank you for your help in this matter.
Hilda Soden

Dec. 27th Newsletter of Nancy's Kitchen:

Boots in Va. wanted a good recipe for Peanut Butter Fudge

Well here it is:

Peanut Butter Fudge
2 cups sugar
2/3 cup evaporated milk
dash salt

Cook until firm ball stage (or when starts to boil - boil 3 minutes) take off heat. Add 1/2 jar marshmallow creme and 1 cup peanut butter, 1 tsp. vanilla.

Beat until holds shape. Will fill a pie plate that has been buttered.

This is excellent so hope you enjoy and let me know.
kaykay of Springfield, MO

Boots in VA requested a peanut butter fudge recipe. I make this every year and it wouldn't seem like Christmas if I didn't.

Peanut Butter Fudge Recipe
2/3 cup evaporated milk
1/2 stick butter
2 cups sugar
1 cup peanut butter
1 cup marshmallow whip
1 tsp vanilla

In heavy sauce pan combine evaporated milk and butter. Heat over low heat until butter is melted. Add sugar and stir until sugar is dissolved. Increase heat and bring to a rolling boil. Cook until mixture reaches soft ball stage- which means that when a very small amount is dropped in a dish of ice cold water it will form a soft ball which holds together. I think that is approximately 234 degrees on a candy thermometer. Remove from heat and add the peanut butter, marshmallow whip and vanilla. Stir until completely mixed and pour into lightly greased glass dish. I think my dish is 8x11. This fudge is addictively good.
wlb

Thanks to Linda from Illinois about her Mom's Homemade Tomato Soup recipe... I will try it the next time I make Homemade Tomato Soup it sounded real good...
Pat from Okla.

This is for Susie in Indy wanting a recipe for saltine cracker candy in your 12/27 letter. We call it Chocolate brittle.

Chocolate Brittle
Line a cookie sheet with foil. On top of the foil, place your crackers, make sure they touch each other. Melt 1 stick of margarine, and pour over the crackers. Bake in a 350 deg. oven for 10 minutes. Take a 12 oz package of chocolate chips and immediately put on the hot crackers to melt. You might have to spread the chocolate around. At this point, you can add nuts, M & M's, sprinkles, or anything else you can think of. Refrigerate until firm. Break into pieces and enjoy.
Crystallady in Lancaster, NY

To Kayte,
I'm so very sorry to hear of Tom's passing. It must have been a sad and lonely holiday for you, but I am thankful that your son will be with you. I as well as many others in "Nancy's Family" will be praying for strength and courage for you. You will have some difficult times in days to come, but please remember, Kayte, that Tom is not only a part of your past but because he knew Jesus, he's also very much a part of your future.
My Love and Prayers,
Gail, Winnfield, LA

For Alex - 12/27/04
I have a George Forman electric grill that I received as a gift. They are great! I use it for Omaha steaks, hamburgers, pork chops, etc. They cook food in half the time because of grilling both sides at one time. They are fairly easy to clean. They have one out now, that has a unit on top to keep
rolls warm. Mine is an earlier version, believe it is the first version. Hope this helps you to decide - Go Get One!
LaVerne - Alabama

Happy Holidays ot Everyone
This is for Alex who was asking about indoor grills and comparing them to cooking in a frying pan. Alex there is no comparison in my books I have a family size Hamilton beach grill and we love it and I love hotdogs cooked in them. The steaks are good I only like a steak done on my bbq grill in the summer but with this grill you can open it up to lie flat and cook like an outdoor grill so the ribeye steaks still come out juicy. This is only my opinion of course. We love ours
Colleen in Canada

I have several sizes of a George Foreman and got a Hamilton Beach Portfolio Indoor Grill for my birthday.  The George Foreman grills are great for hamburgers, chicken, fish, and grilled veggies.  The only thing I don't like about the George Foreman grill is it doesn't do well when meats have had a marinade on them.  The meat tends to burn on the outside and makes the grill difficult to clean.  The Hamilton Beach Indoor Grill works well with any meats that have been marinated.  It has the closest flavor to outdoor grilling.  The Hamilton Beach grill is easy to clean and most parts of the grill can be put in the dishwasher.  I don't have a favorite and do use both types of grills often.
Nancy Rogers

Hi Nancy and a Happy New Year to all
I have a ceramic stove top and really love it. However two of the burners have some stains on them. The unit is while, so the discoloration really shows. Does anyone have a solution?
CAROL in Florida

Nancy,
Thanks for newsletter that has added so much to all of us who read daily.

I am looking for ingredients in ASPEN SPICES.
We attended an open house, and the hostess said the hot drink was simply 100% apple juice (nothing added) flavored with ASPEN SPICES. Does anyone have a recipe?
Peggy, retired and happy

Hi Nancy, After reading all the responses regarding the care of a cast iron skillet, I am wondering what is the advantage of using a cast iron skillet? I would be interested in hearing how they are used. I know my mother-in-law used hers to fry chicken. I guess I thought they were not used much these days, except over campfires and that.

For Christmas I just baked my ham using a method I got from the newsletter and I'm getting ready to make the banana cream pie that Becky in Ohio sent in. I sure love this newsletter.
Doris, S. Indiana.

I am very fond of quiche recipes. Does anyone in Nancyland have some tried and true recipes for quiche. I would appreciate any that you might want to share.
Kathy K in Texas

For Shirley in Missouri who wanted a Mandarin
orange salad recipe.

MANDARIN ORANGE/JELL-O SALAD
16 oz. cottage cheese
8 oz. Cool Whip
1 Large pkg. orange Jell-O (use dry)
1 small can Mandarin oranges - drained and cut up
1/2 cup pecans - chopped

Mix all of the above ingredients and chill.
Recipe came from my sister-in-law.
LaVerne - Alabama

Hello Nancy, I hope your Christmas Holidays were blessed with laughter and love from family and friends. In the Dec 27th newsletter Judy Kay said she was trying to find a recipe for vinegar doughnuts. I don't know if this recipe could be what is is looking for but I am sending it for her.....
Kathy in Alabama

Easy Doughnuts
2 tablespoons and 2 teaspoons white vinegar
1 cup and 3 tablespoons milk
2 tablespoons and 2 teaspoons shortening
2/3 cup white sugar
2 eggs
3/4 teaspoons vanilla extract
2 2/3 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
5 1/3 cups oil for deep frying
2/3 cups confectioners sugar for dusting

Stir the vinegar into the milk, and let stand for a few minutes until thick. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

This recipe was requested before Christmas and I have not been reading on the daily website so I'm not too sure if the person looking for this recipe has received it yet or not. I found it on the back of my Jiffy baking mix box. Hope its the one she was looking for.

Meat Rolls
Heat oven to 400 degrees.
Grease baking sheet.

1-1/2 lbs. hamburger
1 med. onion, thinly sliced
1 t. salt
1/4 t. pepper
2 C. Jiffy baking mix
1/2 C. milk

In large skillet brown hamburger. Add onion, salt & pepper. Cook until onion is tender; drain any excess fat. Blend baking mix & milk to soft dough. Turn onto lightly floured surface & roll into rectangle 9" x12". Cover with meat mixture. Roll as for jelly roll. Place on prepared baking sheet, seam side down. Slash top several times. Bake 20-25 minutes. Serve with gravy, tomato, or mushroom sauce.
NOTE: Left-over chicken , turkey, or other meats may be substituted.
makes 6 servings
dreamy in Oregon

Suzy, these are so easy and taste wonderful. We have made them for years and not just at the holidays. Enjoy
DS

CHOCOLATE TOFFEE
1 sleeve saltines
2 sticks of butter
1/2 cup sugar
12 oz. semi-sweet chocolate chips

Preheat oven to 350 F. Line jelly roll pan with foil. Arrange
saltines evenly on foil in pan.

Melt butter and sugar together in a saucepan. Pour butter and sugar mixture evenly over saltines. Heat in oven for 8-10 mins. until brown and bubbly. Remove from oven and distribute chips
evenly over saltines. Wait a minute until they start to melt, then spread the chocolate evenly across saltines. Refrigerate.

Rogerson wrote:
This is for Pat from Texas (Dec 27 newsletter) who has trouble with Pecan pie. It sounds like you aren't baking it long enough. I have a wonderful recipe you might want to try.

Wonderful Pecan pie
cream together:
1/3 cup softened BUTTER ( important to use butter)
1 cup sugar

add:
3 eggs, stir in one at a time

stir in:
1 cup Karo light syrup
1 1/2 cups chopped or halved pecans
1 tsp. vanilla
1/8 tsp. salt

Pour into 9" unbaked pie shell. Bake at 425* for 10 minutes. Then bake at 325* for 50 - 55 minutes or until set. Enjoy!!
Jeannine from Ohio

Hi Nancy,
Hope you and Siggy had a great Christmas!

I am responding to SWK who was asking for a good omelet recipe using a divided omelet pan. You can use any omelet recipe for that pan. We have one of those pans, too. Just put 1/2 the omelet mixture in one side and 1/2 the mixture in the other half. When the omelet mixtures looks like is is
pretty well cooked on the bottom - you can tell the same way you do in an undivided pan - just close the pan and continue to cook a while on one side, flip it and cook a while on the other side. Open the pan and serve! Your omelet should be done and you don't have to worry about trying to fold it
over and turn it in a regular pan.

Also to Kathy Clark in SW Kansas regarding the Baked Stuffed French Toast recipe I posted. I forgot to add the amount of vanilla to use. The recipe my friend gave me for this didn't state the amount either, but I put in 1 tsp. vanilla. Hope the omission of the amount didn't mess up her dish! It
is good, too! I made it for Christmas breakfast, too.
Happy New Year!
Chris in NM

My family loves fondue. Lost most of my recipes when my computer crashed. Would appreciate any recipes you are willing to share. Happy new year to everyone and Nancy thanks again for putting me on to the Home Cookin program to save recipes. Mary Jo in MD.

Hi, this is for Boots in Va. This peanut butter fudge is just the best. I make it all the time and have never had it fail.

Peanut Butter Fudge
3 c. sugar
2/3 c. milk

Cook and stir till sugar is dissolved and fudge comes to a rolling boil....{ forgot to mention, butter a heavy pan for this} This happens very quickly , I use a candy thermometer, but you can test a bit in a cup of cold water. It should reach 238 degrees which is the soft ball stage.

Take from the heat and add 1 c. of peanut butter and a jar of marshmallow whip and beat till all incorporated, It will start to thicken very quickly. Pour into a buttered 11 x 7 pan. That simple !!! The whole process only takes about ten minutes or less.
Dee in fl.

This is for Alex, regarding indoor grills.
{from Dec. 27th newsletter}

Hamburgers cooked on an indoor grill are juicer and have a wonderful flavor. I have a Geo. Forman grill and use it a lot. Chicken breast done on it is incredible. I marinate mine for a couple of hours and then grill it. It only takes about 3-1/2 mins for the chicken. and 5 mins for a good sized hamburger patty. The drippings run off into a little drip tray that is included in the grill pkg. Also, I would like to mention a new grill that is out there. It is by Wolfgang Puck and is both an indoor grill and a griddle. My husband and I were checking them out and they look very interesting. In fact, we are going back to purchase one later this week. It sells for less than forty dollars at our Sam's Club here in fl..

The Geo. Forman are more expensive by far.
Dee in Fl.

This is for Alex that ask about counter-top grills. We have a T-FAL grill that we use quite often. The steaks we cook on it are wonderful, so much better than a fry-pan. Our grill has a tray underneath that you place water in, it never smokes and all the fat goes into the tray. We have cooked hamburgers, chicken and pork chops on it and have been happy with the results. Our grill is a small one, large enough for four people. It sure beats going outside in 20? weather to barbecue. Hope this helps.
Nancy in Spokane

Nancy
I hope you had a very nice Christmas an Santa was nice to you and Siggy.

I just wanted to thank Bobby/Chicago for the Easy Tomato Soup. I made it as soon as I printed out the recipe. It was easy and delicious. Definitely something that will be made more than once in this family. Thanks again for your dedication to this newsletter. You certainly give a lot of pleasure for many people.
Agnes from Canada

Something nice to really warm you from the inside out during those cold winter days and nights. Any questions? Feel free to contact me. I hope everyone has a wonderful New Year's and may 2005 bring you and all you hold dear health, wealth, happiness and a bounty of the Good Lord's blessings.
Maria
authentic-greek-recipes.com

CARROT-RAISIN MUFFINS
1/2 cup brown sugar
1/4 cup softened butter
2 eggs at room temperature
1/2 cup raisins
1 cup sour cream
1.5 cups plain flour
1 tspn baking soda
1 cup shredded carrot
1/2 cup desiccated coconut
1 tspn ground cinnamon

Preheat your oven to 180 C - 350 F. Beat the sugar and butter together in a bowl until they are relatively fluffy and then add the sour cream and eggs (caution not to over beat them as the mixture will curdle) and beat them in until they have evenly combined and then stir in the carrots, coconut and raisins with a wooden spoon. Sift the flour, baking soda and cinnamon together in another bowl and then add the flour mixture to the egg and butter mixture and stir everything until it has blended evenly. Spoon the mixture into buttered muffin tins or paper muffin cups and bake the muffins for approximately 20 minutes until they have turned a golden brown colour.

APPLE MUFFINS
3 cups plain flour
2 well beaten eggs (room temperature)
4 tspns baking powder
1 1/4 cups milk
3 tbspns sugar
another 2 tbspns sugar
2 tspns salt
1/2 cup butter
1 cup grated peeled cooking apples
1/4 tspn ground cinnamon

Preheat your oven to 220 C - 425 F. Mix the flour, baking powder, the 3 tablespoons of sugar and the salt together in a bowl. Cut the butter into small pieces and add it to the flour mixture and rub the ingredients together until the mixture resembles breadcrumbs. Stir in the eggs and milk with a wooden spoon and then add the apples mixing them in and ensuring they evenly incorporate. Spoon the muffin mixture into buttered muffin tins or paper muffin cups. Mix the 2 tablespoons of sugar with the ground cinnamon and sprinkle it onto the muffins. Bake them for 25 minutes until they are a golden colour.

BANANA MUFFINS
2 cups plain flour
2.5 tspns baking powder
1/2 tspn salt
1/2 cup butter
1 cup sugar
2 eggs at room temperature
1 tspn vanilla essence (extract)
2 cups pur?d or mashed ripe bananas
1/4 cup milk
1 tbspn sugar
1/2 tspn ground cinnamon

Preheat your oven to 190 C - 375 F. Mix the flour, baking powder and salt together in a bowl. In another bowl beat the butter and sugar together until they become light and fluffy. Add the eggs one at a time and then beat in the vanilla. Mix the bananas and milk together with a fork. Gently stir in the flour mixture gradually alternating with the banana/milk mixture and stirring after each addition until the ingredients just combine. Spoon the muffin mixture into muffin tins or paper muffin cups until the tins or cups are 2/3 full. Mix the 1 tablespoon of sugar with the ground cinnamon and sprinkle it over the muffins. Bake the muffins for approximately 25 minutes until they are a golden colour. If they are being baked in muffin tins allow them to stand for 5 minutes to cool in the tins before being turned out.

CORN MUFFINS
280 gr - 10 oz sugar
2 tspns salt
340 gr - 12 oz plain flour
140 gr - 5 oz yellow cornmeal
15 gr - 1/2 oz baking powder
3 medium or 2 large eggs at room temperature
300 ml - 1/2 pint milk
170 gr - 6 oz corn oil
1 tbspn concentrated orange juice at room temperature

Preheat your oven to 180 C - 350 F. If you are using muffin tins place them in the oven to warm. If you are using paper muffin cups skip that step. Mix the sugar, salt, flour, cornmeal and baking powder together in a bowl until all the dry ingredients have evenly blended.

In another bowl thoroughly mix together all the remaining ingredients. Mix the wet ingredients into the dry ingredients and continue to mix everything on low speed until all the ingredients have fully combined. If you are using muffin tins, remove them from the oven and brush them with butter. Spoon the muffin mixture into the muffin tins or paper muffin cups to 2/3 full and bake them for approximately 15 minutes, until the muffins are golden.

Remove the muffins from the oven, and if you have used muffin tins, allow the muffins to stand and cool slightly in the tins for a few minutes before turning them out. These particular muffins can be equally enjoyed warm or cold. They can be stored at room temperature up to 2 days, tightly wrapped in plastic wrap, without a loss of quality. Additionally they also freeze very well and can be kept for up to 1 month.

To Kathy Clark in SW Kansas, which stuffed french toast recipe did you like? What newsletter was it in? I thought that I had seen more than one recently and I thought that I had printed them, but must not has cause I can't find them. I have been on overload with the holidays. I would love to try that recipe for New Years Day.
Thank you, Jackie Burris in Kansas City

Nancy and Family,
I purchased several blocks of cream cheese in anticipation of using them for Christmas appetizers and/or desserts but ended up not using most of them. Can cream cheese be frozen for later use and are there any special instructions for freezing or thawing? Can it be used in all the same ways after it is frozen , and is the texture the same?
Thanks,
Gail, Winnfield, LA

Hi. First of all I want to express my sincere sympathy to Kayte (Cat) who wrote about losing her husband Tom on December 9th (the December 27th issue). I am new to the newsletter, so I didn't know much about your struggles with his health, but I wouldn't know what to do without my dear husband, Terry, and my heart goes out to you. I am keeping you in my prayers as well.

Thanks to Mary H from Alabama who sent the Wassail recipes in. They're different from what I usually do, and I can't wait to try them out!

Also thanks to Alis from Washington who sent in the casserole recipes in the Dec 27th newsletter. They look very good and I can't wait to try those as well.

And again let me thank those who sent in the divinity recipes in response to my inquiry several newsletters ago. I made divinity for the first time right before Christmas, and it turned out excellent. I enjoyed it very much, and it brought back a lot of memories of home for me!
Brenda in Minnesota

Hi Nancy & Siggy, I would just like to extend my best wishes for the holiday season to all the wonderful members of this site. To Kayte (Cat) please accept my deepest sympathy for your loss, my prayers are with you.

Nancy, I would like to ask any of the members if they have a recipe for the 5 spice or a site that I may get the ingredients.

Thanks so much Nancy!
Julie from Vancouver Island, B.C.

Hi Nancy! Hope you and all of our recipe swapping friends enjoyed a great holiday and are looking forward to celebrating a happy, healthy new year!

My mother-in-law served a slice of this pie with a cup of hot tea, really hit the spot for our afternoon
visit. It is sweet and not too filling.

Pineapple Pie
1 20 oz can crushed pineapple (well drained)
1 14 oz can sweetened condensed milk
1 8 oz carton Cool Whip
juice of one lemon
1/2 cup pecans, chopped
1 prepared graham cracker crust

Combine condensed milk and lemon juice. Stir well.
Fold in pineapple and Cool Whip.
Spoon mixture into crust and chill.
Jo Ann in Georgia (thanks to Anna!)

Nancy this message is for Kayte (Cat), saw a note from her in the 12/27 newsletter, so sorrry to hear that you lost your husband of so many year. I know that with Gods help in time such as these for you Kayte that you will come throught this difficult time much stronger. May Gods peace be with you and your family.
Susie

First I want to extend my sympathy to Kayte (cat) whose husband died on Dec. 9th. I pray God will give you peace and bring healing to your hurting heart. I hope you know that many people care. God Bless You.

Also, my thanks to Becky in Ohio. I used the recipe you sent in for banana cream pie and it got raves from my picky crew. It was easy too. It will definitely be in my TNT recipe file.

Nancy, I hope you will be well and happy in 2005. A Happy New Year to all.
Doris, S. Indiana

Kaytle, You have my sympathy in the passing of your husband Tom. Will keep you and your family in my prayers. I know you have a lot of good memories to comfort you in these hard times. May God bless and keep you.
Helen in Mississippi

12/27/04 Hi Nancy. Hope your Christmas was wonderful. Ours was. We were with our large family, I have 6 sisters and 3 brothers, 3 daughters and 1 son, my Mother, and lots of grandchildren, nieces and nephews. We are truly blessed of God and we know it and Thank him.

I'm writing in response to Kayte that lost her husband. I'm so sorry for your loss and I will be praying for you and your family. I know what you are going through and I know that God will get you through this. This too must come to pass. This is Evelyn from S. Central Texas. Lord Bless you all and thank you for all of the wonderful recipes you send in. I used some for our Christmas meals and gatherings. I haven't sent any in yet but I will.
Evelyn S

This is for Kayte, who wrote on Monday, Dec. 27, that she lost her husband Tom.

Kayte, I know you'll hear this a dozen times over, but it does ease the hurt as time goes by, but the memories are there forever. I know this from experience, I lost my husband in Feb. almost 9 years ago. He was a young 61. To this day I miss him but I do have my memories and life does go on. But this is just to say how sorry I am and to wish you the best. Take care.
Fran in Oklahoma.